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virgin olive oil pancetta Spanish onion chilies beans ribbons tomato sauce freshly ground black pepper onion garlic virgin olive oil fresh thyme carrot tomatoes salt
Viewed: 37 - Published at: 9 years agoIngredients
- 4 tablespoons virgin olive oil
- 4 ounces pancetta, chopped into 1/8th inch dice
- 1/2 medium Spanish onion, thinly sliced
- 1 teaspoon crushed chilies
- 1 pound shelled fresh lima beans or 1/2 pound soaked and cooked
- 1/2 bunch escarole, cut into 1/2 inch ribbons
- 1/2 cup Basic Tomato Sauce, recipe follows
- 1 tablespoon freshly ground black pepper
- 1 Spanish onion, cut into 1/4-inch dice
- 4 cloves garlic, thinly sliced
- 3 ounces virgin olive oil
- 4 tablespoons fresh thyme (or 2 tablespoons dried)
- 1/2 medium carrot, finely shredded
- 2 28 -ounce cans of tomatoes, crushed and mixed well with their juices
- Salt, to taste
Method
- In a 12 to 14 inch saute pan, heat olive oil and pancetta until pancetta is soft and translucent.
- Add onion, chilies and lima beans and cook until onion softens, about 8 to 10 minutes.
- Add escarole, tomato sauce and pepper and cook until wilted and soft.
- Serve immediately.
- Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes).
- Add the thyme and carrot and cook 5 minutes more.
- Add the tomatoes.
- Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes.
- Season with salt to taste.
- Serve immediately, or set aside for further use.
- The sauce may be refrigerated for up to one week or frozen for up to 6 months.
- Yield: 6 cups
